2 teaspoons paprika
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1 1/2 cups diced tomato (recent or from a 14-15 oz can)
1/2 cup coarse bulgur, #3 grade
1/2 cup pink lentils, sorted, rinsed and drained
2 cups hen or vegetable broth
3 cups water
Juice of 1 lemon
A number of grinds black pepper
For the mint oil:
3 tablespoons additional virgin olive oil
2 teaspoons Garlic Mint Salt, or crushed dried mint
Pinch cayenne pepper
1 clove garlic, minced
Preparation for the soup:
In a big pot over medium warmth, warmth the oil till it shimmers. Add the onion and salt, cooking till the onion is translucent, about 5 minutes. Add the garlic, paprika, cayenne and tomato paste. Cook dinner for a couple of minute to launch the aroma and taste. Add the diced tomatoes, improve the warmth and produce to a boil for about 3 minutes, stirring often. Stir within the bulgur, lentils, bulgur, broth, water, and produce again to a boil. Cowl, cut back the warmth to medium low, and prepare dinner for about 25 minutes, or till the lentils and bulgur are cooked by however not mushy. Stir within the lemon juice and pepper. Style and alter seasonings as wanted.
For the mint oil:
Warmth the oil in a small sauté pan over low warmth. Add the garlic and prepare dinner simply till fragrant, about 1 minute. Stir within the mint salt and cayenne. Take away from the warmth. Serve the soup with a beneficiant drizzle of mint oil on prime.
Serves 6.
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